Hallelujah Crabs
- 2 soft shell crabs, cleaned (remove gills and eyes)
- 4 oz. seafood stuffing
- 1 qt. egg wash (egg whites and water)
- 1 lb. self rising flour
Place stuffing between body and upper shell on under part of crab under each flap, using about one tablespoon stuffing on each side. Submerge in egg wash and roll in flour. Repeat this process a second time. Deep fry in hot oil (350 degrees) for 10-11 minutes until golden. Present standing on end with claws in the air for a dramatic effect.
Seafood Stuffing:
- ½ onion, diced
- 1 tsp. minced garlic
- ½ bell pepper, diced
- 1 Tbsp. butter
- 4 oz. small shrimp
- 4 oz. white crabmeat
- 4 oz. crawfish tails
- 6 oz. bread crumbs
Sauté onion, bell pepper, and garlic in one tablespoon butter until wilted. Add shrimp and cook until done. Add white crabmeat and crawfish tails. Simmer 5 minutes. Remove from heat and add breadcrumbs. Cool completely before stuffing crabs.
